Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals

Εkonomou, Sotiriοs; Hadnađev, Miroslav; Gioxari, Aristea; Abosede, Olawoyin Rantimi; Soe, Shwe; Stratakos, Alexandros Ch

doi:10.1016/j.foodhyd.2023.109300

All Outputs (2)

Quantifying the microstructural and biomechanical changes in the porcine ventricles during growth and remodelling (2023)
Journal Article

Cardiac tissue growth and remodelling (G & R) occur in response to the changing physiological demands of the heart after birth. The early shift to pulmonary circulation produces an immediate increase in ventricular workload, causing microstructural a... Read More about Quantifying the microstructural and biomechanical changes in the porcine ventricles during growth and remodelling.

Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals (2023)
Journal Article

Dysphagia (DP) is a growing health concern in today's ageing population, leading to high demand for DP-oriented food. 3D printing is a promising novel technology for developing new attractive and appetising products. Therefore, we aimed to develop a... Read More about Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals.